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Vinification

To achieve the desired colour, most of the juice was drained
directly after crushing, with some blocks receiving up to two hours
of skin contact. Each variety was handled separately and fermented
cold at 14°C to retain the delicate aromas and flavours. The final
blending of varieties created complexity, consistency and balance
before bottling.

Tasting Notes

On the Nose: Enticing crushed summer berry aromas.

Palate: Soft and juicy, bouncing with succulent ripe strawberries,
raspberries and mulberries tinged with a hint of spice. Finishes
with great balance, freshness and fruity intensity.

Vineyards

Grapes were sourced from a cross-section of regions selected
for optimal expression of each variety. Vineyard tactics included
pruning to two-bud spurs, shoot removal, bunch thinning and
canopy management for best ripeness and quality. Grapes were
hand-harvested from mid-February to late March at an average
ripeness of between 21 and 22°B.

Vintage

2016

Varieties

A classic blend of noble red wine varieties, which
consists of predominantly Merlot and Pinotage.

Origin

Coastal Region

Alcohol13% Vol
pH3.5
Residual Sugar4.5 g/ℓ
Total Acid5.8 g/ℓ
Book a Tasting
Rachelsfontein Chenin Blanc

The Classic Collection // Rachelsfontein Chenin Blanc

Vinification

The grapes were handpicked at full ripeness during the coolness of
early morning. The average sugar content of the grapes was around
22–23°B, allowing for a ripe, full-bodied wine. Half of the juice was
fermented with partial solids at 16°C, enhancing the rich, round
fullness of the wine. The other half was fermented at a cooler 14°C
in stainless steel tanks, preserving the delicate fruit flavours of the
Chenin grapes. Bâtonnage, the stirring of the lees, took place weekly,
which allowed for greater richness in the wine.

Tasting Notes

On the nose: Exotic mango, peach and pineapple aromas with hints
of limey citrus.

Palate: A beautiful fruit core of elegant peach-infused citrus
characteristics with a hint of honey-glazed nuts. A well-balanced, fullbodied
wine with a long, lingering finish.

Vineyards

The grapes used in this wine were picked from 28-year-old bush vine
vineyards with low yields and good quality fruit. The moisture stress
in the vineyard resulted in tiny berries, allowing for concentrated
flavours in the wine. The grapes were sourced from an area renowned
for top quality Chenin. Most of these vineyards were established on
Clovelly and Avalon soils.

Vintage

2016

Varieties

100% Chenin Blanc

Origin

Coastal Region

Alcohol13.5 % vol
pH3.5
Residual Sugar5 g/ℓ
Total Acid6.3 g/ℓ
Book a Tasting
Le Bouquet

The Classic Collection // Le Bouquet

Vinification

The juice from the grapes was cold settled for two days after pressing.
The clean juice was fermented at temperatures ranging from 14 to
16°C to ensure the best aromatic expression of each variety. After
fermentation, the varieties were blended to allow the specific varietal
character of each component to enhance the complexity and harmony
of the wine.

Tasting Notes

On the nose: Tropical pineapple-led fruit and peach with spicyundertones, and a lingering floral aroma of honeysuckle and
frangipani.

Palate: This medium-sweet wine has a delicate freshness and a
juicy fruit core, embracing characters of peach and apricot with hints
of cinnamon and honey. Tantalising vibrancy and smooth, with an
uncloying tangerine finish.

Vineyards

Grapes were sourced from a cross-section of regions selected for
optimal expression of each variety. Vineyard tactics included pruning
to two-bud spurs, shoot removal, bunch thinning and canopy
management for best ripeness and quality.

Vintage

2016

Varieties

<p>A blend of Muscat varieties, Chenin Blanc &amp;<br>

Chardonnay</p>

Origin

Western Cape

Alcohol12.5% Vol
pH3.5
Residual Sugar15 g/ℓ
Total Acid6.0 g/ℓ
Book a Tasting
Larone

The Classic Collection // Larone

Vinification

Fermentation differed according to variety, with fermentations
taking on average eight to 10 days with regular but light pumpovers
for colour and fine tannin extraction. All components were matured
in older French oak barrels for subtlety and integration for a year
before blending. The wine was bottled after a light filtration.

Tasting Notes

On the nose: Lively mixed berry fruits and spice. A very pronounced
wine with overlaid pepper spice and a hint of oak.

Palate: Young and vibrant plum, cherry and mulberry notes. Fruit
mid-palate with spiciness. The Shiraz imparts a juicy fruit core while
the Mourvèdre component softens and intensifies the mid-palate
with discernible gummy fruit notes. An easy silky palate – well
integrated and smooth, with a lingering dark berry fruit finish.
Ripe tannin imparts good drinkability that offers a broad appeal.

Vineyards

The grapes were sourced from vineyards grown in a cross-section of
regions and specifically selected for their expressive varietal notes.
These soils typically tended to be derived from decomposed granite
and so-called Table Mountain sandstone. Vineyard tactics included
pruning to two-bud spurs, shoot removal, bunch thinning, green
harvesting and canopy management for best ripeness and quality.
Grapes were hand-harvested from mid-February to mid-March at an
average ripeness between 24 and 25°B. The 2015 growing period was
dry and hot, resulting in good quality grapes with silky ripe tannins.

Vintage

2015

Varieties

81% Shiraz & 19% Mourvèdre

Origin

Western Cape

Alcohol14% Vol
pH3.5
Residual Sugar4.5 g/ℓ
Total Acid5.8 g/ℓ
Book a Tasting
Lanoy

The Classic Collection // Lanoy

Vinification

Fermentation differed according to variety, with fermentations
taking on average eight to 10 days and regular pumpovers for
colour extraction. The Cabernet Sauvignon component was left on
the grape skins for extended maceration for up to three weeks, to
allow for optimal colour and tannin extraction, and polymerisation
that imparts the concentration and backbone of this blend. The
Merlot component was fermented cooler to preserve the delicate
yet bright dark berry fruit notes that are typical of the grape variety.
The wine was matured separately in older French oak barrels for
12 months for subtlety and integration before final blending and
bottling after a light filtration.

Tasting Notes

On the nose: Bright mulberry and blackcurrant with riper plum
notes and classic tobacco spiciness.

Palate: An attractive burst of rich dark to black fruits showing
mulberry, blackcurrant, ripe plum and spice aromas that carry
through to a smooth, juicy entry supported by ripe tannins and
just discernible cigar box spiciness. Well integrated and smooth,
with a lingering rich finish of dark berry fruits. Ripe tannin imparts
good drinkability that offers a broad appeal.

Vineyards

The grapes were sourced from vineyards grown in a cross-section
of regions and specifically selected for their fruit concentration
and optimal varietal expression. These soils typically tended to be
derived from decomposed granite and so-called Table Mountain
sandstone. Vineyard tactics included pruning to two-bud spurs,
shoot removal, bunch thinning, green harvesting and canopy
management for best ripeness and quality.

The 2014 growing period was relatively hot, resulting in
concentrated grapes with silky ripe tannins. Grapes were handharvested
from mid-February to late March at an average ripeness
of between 24–25°B.

Winemaking

Fermentation varied according to variety, with fermentations taking

on average 8-10 days until dryness with regular pump-overs for colour
extraction. All components were matured in older French oak barrels for
subtlety and integration for a year before blending. The wine was
bottled after a simple filtration.

Vintage

2014

Varieties

87% Cabernet Sauvignon, 13% Merlot

Origin

Western Cape

Alcohol14% Vol
pH3.5
Residual Sugar3.5 g/ℓ
Total Acid5.8 g/ℓ
Book a Tasting
Jean Garde Chardonnay

The Classic Collection // Jean Garde Chardonnay

Vinification

Grapes were whole-bunch pressed, ensuring that only the best
quality juice was used for this unwooded style of Chardonnay.
Fermentation was done in stainless steel tanks. Fermentation
with a higher turbidity juice and using different yeast strains
contributed to more diverse complex flavours. Bâtonnage was
done weekly for the first three months, which allowed for greater
richness in the wine.

Tasting Notes

On the nose: Lively, with attractive aromas centred on lime and
yellow fruit, tinged with fragrant spring flowers.

Palate: Bursts with lush, ripe, fleshy peach and melon fruit.
Balanced with a lively zest of orange citrus fruit for a deliciously
riveting finish.

Vineyards

The grapes were sourced from selected vineyards between
Bonnievale and McGregor, with the unique limestone soils that
our Chardonnay clones thrive in, and Simonsberg-Paarl, with its
deep-decomposed granite soils, for richness and structure.

Vintage

2016

Varieties

100% Chardonnay

Origin

Western Cape

Alcohol14% Vol
pH3.5
Residual Sugar3.5 g/l
Total Acid6.1 g/l
Book a Tasting
Boschen Blanc

The Classic Collection // Boschen Blanc

Vinification

The grapes were crushed then pressed, and the juice cold settled

for two days, with juice extraction averaging 620 litres per ton.
Fermentation took place at 14–16°C. Following fermentation,
the varieties were blended allowing the varietal character of
each one to enhance the complexity and depth of the blend. The
wine was left on the fine lees for complexity and integration.

Tasting Notes

Lively green with straw tinge

On the nose: Tropical fruit and citrus aromas.

Palate: Vibrant citrus infused with some pear drop sweetness. A
hint of honeysuckle, finishing with a balanced elegance.

Vineyards

Grapes were sourced from a cross-section of regions selected
for optimal expression of each variety. Vineyard tactics included
pruning to two-bud spurs, shoot removal, bunch thinning and
canopy management for best ripeness and quality

Vintage

2016

Varieties

Chenin Blanc 40%; Sauv blanc 30%;
Chardonnay 22%, Colombar 8%

Origin

Western Cape

Alcohol13 % vol
pH3.5
Residual Sugar3.8 g/ℓ
Total Acid6.1 g/ℓ
Book a Tasting
Blanc de Noir

The Classic Collection // Blanc de Noir

Vinification

To achieve the desired colour, most of the juice was drained directly

after crushing, with some blocks receiving up to two hours
of skin contact to ensure that the colour remained the precise
salmon-pink hue desired. Each variety was handled separately and
fermented cold at 14°C to retain the delicate aromas and flavours.
The final blending of varietal wines created complexity, consistency
and balance before bottling.

Tasting Notes

On the nose: This wine presents complex red berry fruit notes.

Palate: An appealing pale salmon colour leads to bright red fruit,
strawberry and red berries. Good freshness, balance and drinkability.
Crisp and dry, but with a pleasant hint of fruit sweetness.
Ageing potential: Enjoy within one to three years from vintage.

Vineyards

Grapes were sourced from vineyards grown in a cross-section of
regions and specifically selected for their ability to deliver top
quality grapes year on year. To get the perfect colour for this wine
the grapes were all hand-harvested, thus minimising any potential
colour extraction. A healthy harvest was spread over a couple of
weeks, from mid-February to the latter part of March.

Vintage

2016

Varieties

A classic blend of noble red wine varieties

Origin

Coastal Region

Alcohol13% Vol
pH3.5
Residual Sugar3.5 g/ℓ
Total Acid6.0 g/ℓ
Book a Tasting
1685 Sauvignon Blanc

The 1685 Series // 1685 Sauvignon Blanc

Vinification

Vinification was reductive, which meant all air was
excluded from the grape processing operation. This
was done to protect the delicate varietal flavours. The
Sauvignon Blanc fermented at 16’C. After fermentation,
the wine was left on its primary lees, with regular stirring
weekly for the first month. This process imparted a lovely
roundness to the mid-palate. A small portion of Semillon
was then added to the final blend to balance the acidity.

Tasting Notes

On the nose: An abundance of tropical fruit flavours with
hints of lime and green fig.

Palate: A melange of yellow and green tropical fruits with
hints of citrus. A soft, full-bodied wine with a harmonious
palate and coated acidity adding to the zesty, mineral
finish. Good balance between acidity and structure, with a
persistent lingering length.

Vineyards

Grapes were sourced from cooler vineyards in the Coastal
Region, mostly on higher altitude (150–400m) sites or very
close to the ocean. Being exposed to cool afternoon sea
breezes aided the accumulation of beautiful, expressive
varietal flavours in the berries and good natural acidity.
Vineyards planted on different soil types, mostly weathered
granite and shale soils with high water retention properties,
were selected, resulting in wines with a bigger structure and
mouthfeel.

Meticulous spur pruning and shoot thinning were
implemented, allowing only two shoots per spur. On the very
cool sites, most of the leaves on the cooler side of the canopy
were removed just after flowering to enhance the tropical
flavours in the grapes. At harvest time there was enough regrowth
to protect bunches against direct sunlight. Grapes
were tasted regularly in the vineyard to ensure they were all
picked at optimum flavour ripeness in the cool of the early
morning, ensuring crisp fruit expression in the wine. In 2015,
perfect weather conditions – a cool, wet winter followed by a
very sunny and dry summer – resulted in very healthy grapes.

Vintage

2016

Varieties

92% Sauvignon Blanc & 8% Semillon

Origin

Coastal Region

Alcohol13.5% Vol
pH3.5
Residual Sugar4.0 g/l
Total Acid6.9 g/l
Book a Tasting
1685 Chardonnay

The 1685 Series // 1685 Chardonnay

Vinification

All the Chardonnay grapes were whole-bunch pressed and
the juice cold settled for two days. Thereafter the clear juice
was racked and some of the pure fluffy solids were added to
result in an unclear high-quality juice. Natural fermentation
started in stainless steel tanks. After about 2°B was fermented
naturally, selected yeast strains were added, and some of the
juice was then transferred into French oak barrels for the
remainder of the fermentation. Still on its primary lees, the
wine matured for a further 10 months in barrel: 12% in firstfill
and the balance in second-, third- and fourth-fill barrels.
During this time, the barrels underwent monthly bâtonnage
(stirring of the lees) to enhance the mouthfeel of the wine.
The final blend consisted of 70% oak-fermented and matured
and 30% stainless steel fermented Chardonnay. The latter
component was also left on the primary lees for the full
10-month period

Tasting Notes

On the nose: This bold statement wine, which is big onaromas and flavours, has a lemony, cinnamon and nutmeg
nose.

Palate: Zesty citrus and ripe tropical fruit flavours. Well
balanced with a soft, buttery character from barrel
fermentation and maturation add to the complexity and
roundness of the wine.

Vineyards

Chardonnay for this wine was selected from three areas:
Stellenbosch, Elgin Valley and Boschendal farm, from
vineyards planted on well-drained soils. The variety of clones
within the selected vineyards gave complexity and character
to the wine. Vines were spur pruned at the end of July, with
excess shoots removed shortly after budding in September.
This was followed up in November, leaving only two to three
of the best-developed shoots per spur.

To ensure optimum ripeness, all grapes were hand-picked on
taste and came in at an average sugar content of 22.5–24°B.
Harvest took place during mid to end February 2015, after
a drier than normal winter. This was a challenging vintage,
where winemakers and viticulturist had to change strategies
in the vineyard and cellar to adapt to the vintage to ensure
good quality wine.

Ageing Potential

Enjoy now but will age with much
complexity for the next five to eight years.

Vintage

2015

Varieties

100% Chardonnay

Origin

Western Cape

Alcohol13.5 % vol
pH3.5
Residual Sugar4.0 g/l
Total Acid6.5 g/l
Book a Tasting
1685 Merlot

The 1685 Series // 1685 Merlot

Vinification

Fermentation took place in stainless steel tanks and every
vineyard was handled differently to promote its individual
unique natural terroir expression. Extended skin maceration
was practiced on the wines originating from more robust soils,
and these wines underwent malolactic fermentation in barrel.
Grapes from the remaining cooler-climate vineyards were
allowed to go through malolactic fermentation in stainless
steel to promote the expressive blueberry notes associated
with these sites and also to bring freshness to the mid-palate.
The wine was aged in French oak barrels for 12 months. Of
this, around 20% was new first-fill oak barrels.

Tasting Notes

On the nose: Rich red cherry, blueberry and plum notes with
a hint of dark chocolate. Good fruit intensity.
Palate: Rich red cherry plum and pronounced ripe mulberry
flavours. An elegant cool-climate style of wine with intensity
of fruit and length. Good natural balance between primary
fruit aromas, colour and structure extraction, rounded and
integrated by subtle oak aging from larger 300-litre barrels.
Ageing potential: The multi-layered complexity of this wine
will develop over the following three to seven years.

Vineyards

The grapes originated from various high-quality vineyard
sites around Stellenbosch and Elgin and, when blended, these
specific vineyards’ profiles provide the inherent nuances for
the character of this wine. The vineyards ranged in age from
six to 22 years old and were planted on a variety of soils. Shoot
thinning, bunch thinning and green harvesting were all done
in the vineyards to promote tannin ripeness and maximise the
fruit aroma expression.

The vineyards were handpicked during March, and all the
grapes and bunches were sorted in the vineyard to ensure that
no green or unripe berries reached the winery. A further berry
sorting was done at the winery just after crushing to ensure
that only the most perfect berries reached the fermentation
tanks.

Vintage

2014

Varieties

100% Merlot

Origin

Western Cape

Alcohol14% vol
pH3.5
Residual Sugar3.0 g/l
Total Acid5.8 g/l
Book a Tasting
1685 Shiraz

The 1685 Series // 1685 Shiraz

Vinification

Grapes from each vineyard were fermented separately in
stainless steel for an average of 12 to 16 days and most tanks
were left on the skins for an additional one to two weeks,
depending on taste. Specifically selected cool-climate sites
were made in the traditional Syrah style by allowing partial
fermentation on stalks to promote savoury spice and pepper.
The young wines went into barrel only after malolactic
fermentation – 100% went into 300-litre oak barrels comprised
of 30% new barrels and the wine was matured for 14 months.

Tasting Notes

On the nose: Dark berries (cherries, mulberries and plum)
and exotic spice from oak with cool-climate pepper spice.

Palate: Generous, deep black fruit and riper vintage fruit
expression with pepper spice. Richness and juiciness with
a round, integrated fruit core and silky ripe tannins. Shows
elegant freshness and length with lingering fruit on the
finish.

Vineyards

The grapes originated from high-quality vineyard sites around
Stellenbosch, Elgin and the Swartland that were planted on
a variety of soils, each specifically selected for its unique
contribution to the final wine. Strict vineyard management
included shoot thinning in mid-October and again in early
December, leaving an average of two to three shoots per spur.
Bunch thinning and green harvesting were all done in the
vineyards to promote colour, tannin and fruit ripeness, and to
maximise the fruit aroma expression and wine concentration.

The vineyards were hand-harvested during March, and all
bunches were sorted in the vineyard to ensure that only the
most perfect grapes reached the winery.

Ageing Potential

Soft ripe tannins give fullness and richness
to the wine, making it exceptionally easy to drink, while still
retaining the structure to support at least five years in the
bottle.

Vintage

2014

Varieties

100% Shiraz

Origin

Coastal Region

Alcohol14% Vol
pH3.5
Residual Sugar3.5 g/l
Total Acid5.8 g/l
Book a Tasting
1685 Shiraz Cabernet Sauvignon

The 1685 Series // 1685 Shiraz Cabernet Sauvignon

Vinification

Grapes from each vineyard were fermented separately in stainless
steel, and a combination of closed pumpovers, pumpovers with
air, delastage and cap break-up with compressed air was used to
maximise the extraction of ripe and round tannins and colour. After
the ferment, wines were typically left on the skins for five to 10 days
before being pressed.

Some Cabernet wines remained on the skins for up to 20 days post
ferment, depending on taste. The young wines went into barrel only
after malolactic fermentation – 100% went into 300-litre oak barrels
comprised of 30% new barrels, and the wine was matured for 14
months.

Tasting Notes

On the nose: Riper fruit expression with prominent black fruit and
spice, and hints of tobacco and pepper spice. Some sweet cherry
notes.

Palate: Intense black fruit and spice. Shows seamless richness,
structure and intensity, but maintains an element of juiciness and
fruit core on the mid-palate. Cabernet Sauvignon adds a little muscle
to the fruit from the Shiraz component.

Vineyards

The grapes originated from high-quality vineyard sites in Stellenbosch
and Paarl, mostly from the Helderberg and Simonsberg-Paarl areas.
The Cabernet Sauvignon was sourced from vineyards in the cool,
coastal Faure region of Stellenbosch, as well as the Helderberg,
planted on soils typically derived from decomposed granite and socalled
Table Mountain sandstone.

Strict vineyard management included shoot thinning in mid-October
and again in early December, leaving an average of two to three shoots
per spur. Bunch thinning and green harvesting were all implemented
in the vineyards to promote colour, tannin and fruit ripeness, and to
maximise the fruit aroma expression and wine concentration.

The vineyards were hand-harvested during March and all bunches
were sorted in the vineyard to ensure that only the most perfect
grapes reached the winery.

Ageing Potential

This complex blend with its integrated oak will age
well for five to seven years.

Vintage

2014

Varieties

70% Shiraz & 30% Cabernet Sauvignon

Origin

Coastal Region

Alcohol14% Vol
pH3.5
Residual Sugar3.7 g/l
Total Acid5.8 g/l
Book a Tasting
1685 Chardonnay Pinot Noir

The 1685 Series // 1685 Chardonnay Pinot Noir

Vinification

The Chardonnay and Pinot Noir were both whole-bunch
pressed to secure only the best quality juice and minimum
colour extraction on the Pinot Noir.

After settling, 80% of the Chardonnay was fermented in
stainless steel with a higher percentage of solids in the juice.
Using a Burgundian isolated yeast strain and fermenting at
18⁰C ensured a rich and dense structure. A 20% portion of the
Chardonnay was wood-fermented and left on the lees for an
eight-week period, during which time lees stirring was done
weekly to enhance the creamy mouthfeel.

The Pinot Noir was fermented with only the clean juice
at cooler temperatures to preserve the delicate red berry
aromas.

Tasting Notes

This wine with its pale red–copper tinge is a unique
combination in every aspect,and a wine made with care and
commitment.

Nose: The Chardonnay dominates in the youth of the wine
with stone fruit and hints of pear. As the wine becomes more
mature, the Pinot Noir becomes more noticeable, with hints
of strawberry preserve imparting an intriguing aroma to this
unique blend.

Palate: The Chardonnay component contributes richness
and backbone to the wine, while the Pinot Noir adds fruit
and elegance with its characteristic hints of ripe red berries.
The gentle oak maturation gives an elegant touch of spice. A
true sommelier’s wine — bliss to match with any cuisine.

Vineyards

Grapes were sourced from vineyards planted on different soil
types, mostly weathered granite and shale soils with high
water-retention properties, resulting in wines with a bigger
structure and mouthfeel.

Meticulous spur pruning and shoot thinning, allowing only two
shoots per spur, were implemented. After véraison, which took
place around mid-January, uneven bunches were removed for
better flavour concentration in the berries. Cool nights during
the ripening period ensured finesse and elegance for both the
Chardonnay and the Pinot Noir. All the grapes were picked in
the cool of the early morning, ensuring crisp fruit expression
in the wine.

Ageing Potential

A wine to be enjoyed now, but one that
will become more intriguing and complex with age.

Vintage

​2015

Varieties

60% Chardonnay & 40% Pinot Noir

Origin

Coastal Region

Alcohol13.5% vol
pH3.35
Residual Sugar4.0 g/l
Total Acid6.5 g/l
Book a Tasting
1685 S&M

The 1685 Series // 1685 S&M

Vinification

Fermented in stainless steel with an average duration of
12 to 16 days. Most tanks were left on the skins for an additional
one to two weeks. The young wines went into barrel only after
malolactic fermentation; 80% of the wine went into 300-litre
oak barrels comprised of 25% each first, second, third and
fourth fills; and the remainder was left unoaked.

Tasting Notes

On the nose: Notes of soft white pepper spice and dark
cherries with hints of chargrilled aromas.

Palate: Rounded, lush plum and a rich mulberry concentration
from the Mourvèdre component open onto the palate,
softening the youthful spice and tease of dark chocolate of
the Shiraz. An unobtrusive earthiness from light oaking makes
for an alluring marriage of spice and fruit, with a lingering
complex finish.

Vineyards

The 63% Shiraz grapes originate from high-quality individual
vineyard sites known for their expressive varietal character
in Stellenbosch, Elgin and Swartland. The 37% Mourvèdre
vineyards are in the Paardeberg area.

Strict vineyard management includes Shoot thinning in mid-October,
and again in early December leaving an average
of two to three shoots per spur. Bunch thinning and green
harvesting were all done in the vineyards to promote colour,
tannin and fruit ripeness and maximise the fruit aroma
expression and wine concentration. The vineyards were handharvested
during March, and all bunches were sorted in the
vineyard to ensure that only the most perfect grapes reach
the winery.

Vintage

2014

Varieties

63% Shiraz & 37% Mourvèdre

Origin

Coastal Region

Alcohol14% Vol
pH3.5
Residual Sugar3.5 g/l
Total Acid6 g/l
Book a Tasting
Elgin Sauvignon Blanc

Appellation // Elgin Sauvignon Blanc

Vinification

A second berry sorting by hand occurred on arrival at the cellar and
ensured that only the optimum quality grapes were crushed. All
cellar tactics and handling decisions were made to retain freshness
and emphasise the natural fruit quality and purity. All air contact
with the juice and wine was avoided by using inert gasses to preserve
the inherent fruit flavours. Fermentation took place in stainless
steel tanks at a controlled temperature of 16°C. Wine was left on the
primary lees after fermentation. Stirring of the lees happened weekly
for the first eight weeks, thereafter once monthly. This process, called
bâtonnage, ensures a rounded and soft structure on the mid-palate of
the wine and a rich, lingering finish.

Tasting Notes

Glistening pale gold with a vibrant green hue.

On the nose: An expressive aromatic nose with generous white
asparagus, Tahiti lime, fleshy peach, Cape gooseberry and lemon
verbena.

Palate: Limey, chalky characteristics carry through to a broad yet
intricate palate detailed by a distinct minerality and riveting freshness
on a lingering zesty finish.

Vineyards

This Sauvignon Blanc is sourced from the highest vineyard in Elgin on
a mountain plateau 500m above sea level only 18km away from the
cool Atlantic Ocean. The vineyard, located on well-drained Bokkeveld
shale soils, is one of the latest ripening sites in the Cape. Grapes were
harvested by hand at an average 21.9°B, with bunch selection done
in the vineyard and cool transportation in small bins to preserve the
integrity of the fruit.

Ageing Potential

This Sauvignon Blanc will stand the test of time.
Drink now, or enjoy the intriguing, complex ageing for another five to
eight years.

Vintage

2015

Varieties

100% Sauvignon Blanc

Origin

Elgin

Alcohol13% vol
pH3.5
Residual Sugar4.5 g/ℓ
Total Acid6 g/ℓ
Book a Tasting
Elgin Pinot Noir

Appellation // Elgin Pinot Noir

Vinification

Berry sorting on arrival at the cellar ensured that only quality grapes
were crushed and left to cold soak on the skins for two days. Wild yeast
fermentation was allowed to start. A selected Pinot Noir yeast strain
was inoculated to complete the alcoholic fermentation that took place
in small batches, including some in open-top 500-litre barrels. Gentle
punchdowns were done by hand. Fermentation completed, the freerun
juice was allowed to drain naturally overnight — no mechanical
pressing was done at all. From here the wine was transferred to selected
French oak barrels in which malolactic fermentation was completed.
Barrel maturation was done for 12 months. For the final blend, a barrel
selection was done: 15% first-fill, 30% second-fill, 40% third-fill and 15%
fourth-fill French oak.

Tasting Notes

Translucent ruby with a youthful strawberry edge.

On the nose: A vivid flourish of raspberry, cranberry and red cherry
aromas with discreet roasted nuts.

Palate: An intricately structured wine with a delicate entry, blossoming
into a poised concentration of wild berry flavours and oak spice. Gains
complexity and richness before ending with a long, finely textured finish.

Vineyards

This Pinot Noir comes from one of the highest planted vineyard sites in
the Elgin valley that is fastidiously managed to achieve classic varietal
character in harmony with the inherent terroir. Variable soil types include
heavy red clays, Table Mountain sandstone, Bokkeveld shale, Tukulu and
Silica quartz with underlying Caoline clay.

The cooler climate ensured a long, slow ripening period to produce
outstanding quality Pinot Noir with balanced ripeness showing good
colour and flavour concentration. Yields averaged four to six tons per
hectare, and were handpicked in small batches to retain fruit quality and
integrity. Bunch sorting was done in the vineyard.

Ageing Potential

Drinking well already, yet promises greater
integration and intrigue for up to 10 years from vintage.

Vintage

2014

Varieties

100% Pinot Noir

Origin

Elgin

Alcohol13.5% vol
pH3.5
Residual Sugar3.5 g/ℓ
Total Acid6 g/ℓ
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Elgin Chardonnay

Appellation // Elgin Chardonnay

Vinification

All winemaking tactics were directed at retaining the inherent vineyard
and varietal traits. Grapes were whole-bunch pressed to retrieve only
the purest of the juice. Cold settling was done for 48 hours, after which
only the clear juice was racked. Natural fermentation was encouraged
and after about 2°B the fermenting must was transferred into selected
French oak barrels.

Half of the fermentation was done naturally and then a strong strain of
selected yeast was added to ensure a complete fermentation. Partial
malolactic fermentation was allowed. Still on its primary lees, the wine
was matured for a further 11 months. During this time, lees stirring took
place monthly to enhance the mouthfeel of the wine. Only the best
barrels were selected for the final blend, which consists of 20% first-fill
barrels and 34% second-fill barrels, and the rest a combination of thirdto
fifth-fill barrels.

Tasting Notes

Vibrant pale gold with a glimmer of green.

On the nose: Expressive grapefruit and Golden Delicious apple aromas
detailed with graceful lime blossom, frangipani and white truffle aromas
further embellished by discreet vanilla oak spice.

Palate: A generous palate that is powerful yet intricate. Pronounced
citrus fruit purity is layered with hints of oak and signature minerality.
Finishes with remarkable intensity and length.

Vineyards

The grapes for this Chardonnay came from unirrigated vineyards on
mountain slopes of well-drained, rocky Bokkeveld shale soils distinguished
by a layer of clay just a stone’s throw away from the Atlantic Ocean. Cooler
than average days and nights meant slow ripening of these low-yielding
blocks, producing all the hallmark characteristics of Elgin’s cool-climate
terroir. Grapes were harvested by hand between 22–23°B, enabling quality
control and bunch selection from the vineyard stage.

Ageing Potential

Enjoy now, or allow this wine to allure you with its
elegance for a further eight to 10 years.

Vintage

2014

Varieties

100% Chardonnay

Origin

Elgin

Alcohol14% vol
pH3.5
Residual Sugar3.5 g/ℓ
Total Acid6.3 g/ℓ
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Chardonnay Pinot Noir

New Release // Chardonnay Pinot Noir

Vinification

After pressing and settling, 80% for the Chardonnay is
fermented in stainless steel tanks. The remainder is
wood-fermented and left on the lees for eight weeks.

The Pinot Noir is fermented at cooler temperatures to
preser ve the delicate red berr y aromas. Gentle oak
maturation imparts a final elegant touch of spice to
this original blend.

Viticulturist Detail

Exceptional wine-making yields an incredibly sophisticated
crisp, pale blush wine with outstanding finesse and elegance.

Hints of strawberr y preser ve impart an intriguing aroma,
characteristic hints of ripe red berries are also evident.

A truly versatile S ommelier’s wine, bliss to match with any
cuisine. B est enjoyed in the fine company of exceptional friends.

Vineyards

Long cool nights during the ripening period of the Chardonnay
and the Pinot Noir Grapes ensure finesse and elegance while
still on the vines.

Once ripe, they are picked in the early morning chill to retain
a crisp fruit expression in the wine.

Vintage

2016

Varieties

61% Chardonnay, 39% Pinot Noir

Origin

Coastal Region

Alcohol13% vol
pH3.34
Residual Sugar3.9 g/l
Total Acid6.36 g/l
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Jean Le Long

Cap Classique // Jean Le Long

Vineyard Management

The chardonnay for this cuvée is exclusively selected from cooler climate
vineyards. Harvest commenced early at lower sugar levels to achieve
the desired natural freshness for the making of pristine base wine in the
classical Méthode Cap Classique style.

Tasting Notes

Pale gold with a flourish of tiny bubbles exploding with enticing lemon
cream, pink grapefruit and discreet almond biscotti aromas that carry
through to an intricate palate detailed with a tight core of lemon and
orange zest, rich roast nuts and flattering minerality finishing with
extraordinary length and freshness.

Winemaking

Grapes were whole bunch pressed in separate lots, with only the first
500 litres per ton of the best juice extracted. After cold settling for 48
hours, the clear juice was then racked from the lees and fermented at
16oC. With first fermentation complete, the tank was filled and left on
the primary lees up until blending. Only the best quality chardonnay
components were selected for the final blend of the base wine that
was then stabilized and filtered.

The sugar level of the wine was adjusted to 24g/l followed by the
addition of the ‘liqueur de tirage’ (yeast) for the second fermentation
in the bottle where the magic of the MCC bubble transpires. Extended
maturation of 60 months on the lees followed by a further year on the
cork was allowed. Low dosage allows for the natural character of the
base wine to shine.

Vintage

2007

Varieties

100% Chardonnay

Origin

Coastal Region

Alcohol12.5%
pH3.32
Residual Sugar2.0 g/l
Total Acid6.9 g/l
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Grande Cuvée Brut

Cap Classique // Grande Cuvée Brut

Vineyard Management

Top quality Méthode Cap Classique can only be made from grapes cultivated
in meticulously maintained vineyards. Two weeks before harvest, leaves
were removed between bunches within the canopy, taking care that grapes
were exposed to direct sun in the process. This resulted in better aeration
in the bunch zone and ensured flavour retention in the berries

Vinification

The juice was cold settled for 48 hours. The clear juice was racked from
the lees and fermented at 16°C. With fermentation complete, the tank was
filled and left on the primary lees up until blending. The premium Pinot
Noir and Chardonnay base wines were then selected to become part of this
harmonious blend. The final base wine was then stabilised and filtered.

The sugar level of the wine was adjusted to 24 g/l followed by the addition
of the liqueur de tirage—part of the wine blend that contains the yeast—
activating the second fermentation in the bottle and the magic behind the
MCC bubble. This resulted in the very fine mousse that our Méthode Cap
Classique is so well known for. The wine then matured on the lees for at
least 36 months before it was disgorged.

Tasting Notes

Fresh green apple and hints of citrus supported by discreet almond
biscotti and brioche typical to classic bottle fermented sparkling wine
style. Extended lees contact gives a full and creamy mouthfeel with elegant
minerality, good balance and a seamless finish.

Harvest

The grapes were harvested early at lower sugar levels to achieve the bracing
freshness required for the making of base wine for a classic Méthode Cap
Classique. Grapes were handpicked in the cool dawn and placed in small
lug boxes to ensure the fruit was not damaged during transportation to the
cellar. Grapes were then whole-bunch pressed separately. Only premium
quality juice was used, which means that only the first 500 litres per ton
were extracted for this beautiful wine.

Vintage

2012

Varieties

53% Chardonnay and 47% Pinot Noir

Origin

Elgin

Alcohol13.0%
pH3.5
Residual Sugar8.0 g/l
Total Acid6.0 g/l
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Brut

Cap Classique // Brut

Vinification

All grapes were whole bunch pressed in separate lots. Only the first 500 litres
per ton of the juice was extracted before being cold settled for 48 hours.
The clear juice was then racked from the lees and fermented at 16oC. With
fermentation complete, the tank was filled and left on the primary lees up
until blending. The final blend of the base wine was then stabilized and
filtered.

The sugar level of the wine was adjusted to 24 g/l followed by the addition of
the ‘liqueur de tirage’ (yeast) for the second fermentation in the bottle where
the magic of the MCC bubble transpires. This resulted in the very fine mousse
that our Méthode Cap Classique is so well known for. A minimum of 12
months maturation on the lees in the bottle followed, before disgorgement
and dosage

Tasting Notes

Pale gold with a flourish of delicate bubbles and enticing lemon cream and
almond Biscotti precedes a soft explosion of zesty lemon and orange peel
that finishes with appealing length and freshness. Maturation on the lees
provides a well rounded creamy mouth-feel with detectable minerality,
good balance and a seamless finish. Enjoy well chilled as a rewarding social
sipper or riveting aperitif at all occasions. A natural affinity to strawberries
and delicious with almost any shellfish or seafood or sushi.

Viticulturist Detail

Harvest began early at lower sugar levels to achieve bracing natural
freshness required for the making of great base wines in classic Méthode
Cap Classique style. Grapes were hand-picked in the cool dawn and placed
in small lug boxes for gentlest handling in transportation to the cellar.

Vintage

NV

Varieties

51% Chardonnay / 49% Pinot Noir

Origin

Western Cape.

Alcohol12.5%
pH3.5
Residual Sugar8.0 g/l
Total Acid6 g/l
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Brut Rosé

Cap Classique // Brut Rosé

Vineyard Management

Pinotage, the offspring of Pinot Noir, was carefully selected to complement Pinot Noir and Chardonnay. Grapes were selected from Boschendal’s finest vineyards. Harvest was done early at lower sugar levels to achieve the bracing freshness required for the making of base wine for a classical Méthode Cap Classique.

Vinification

After pressing the red grapes, the juice was bled-off immediately and blended with 20% Chardonnay wine. The result was a unique sunset salmon hue in the base wine.

The base wine was bottled under crown-cap where it underwent secondary fermentation, the magical process where the Cap Classique’s unique bubbles are allowed to develop. The wine was furthermore given 12 months on the lees which allowed it to grow in complexity, adding depth and a pronounced fruit structure complemented by the seductive brisk sparkle. After disgorgement the bottle was closed with natural cork.

Tasting Notes

Exceptionally pleasing on the eye as well as the palate, Le Grande Pavillion Brut Rosé sparkles with versatility, making it ideal for enjoying on its own or in a bubbly and al fresco environment along with seafood, summer salads and chicken dishes.

Vintage

NV

Varieties

30% Pinotage, 20% Chardonnay, 50% Pinot Noir

Origin

Coastal Region.

Alcohol12.5%
pH3.5
Residual Sugar10.0 g/l
Total Acid5.8 g/l
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Vin de Memoire

Cellar Door // Vin de Memoire

Vinification

Whole bunch pressing took place and settling took place
over 48 hours. The clean juice was racked and natural
fermentation was initiated. After five days of fermentation,
the wine was transferred to selected French oak barrels for
malolactic fermentation and maturation for 11 months

Tasting Notes

Light gold with a tinge of green in colour.

On the nose: This single vineyard wine presents full-bodied,
complex aromas, synonymous with the Boschendal farm,
with macadamia nut and orange rind evident on the nose.

Palate: A rich textured and creamy palate with a ripe stone
fruit, lingering aftertaste.

Vineyards

The vineyards are on the higher slopes of Boschendal, on the
Simonsberg Mountain. They are planted in deep yellowish
brown granite soils, with excellent water holding capacity.
The ground has a very high clay content that benefits the
wine’s richness. The grapes were handed-picked in the cool
morning at optimal ripeness to retain fruit quality and were
then transported in bins to the cellar.

Ageing Potential

Drinking well already, yet promises greater
integration and intrigue for up to 8 years from vintage.

Vintage

2015

Varieties

100% Chardonnay

Origin

Coastal

Alcohol14%
pH3.5
Residual Sugar3.0 g/l
Total Acid6.3 g/l
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Sommelier Sauvignon Blanc

Cellar Door // Sommelier Sauvignon Blanc

Vinification

2016 was one of the driest vintages we have had in South Africa. There are
exceptions, but mostly the dry winter and summer and the unusually hot months
impacted on the yields from the 2016 harvest, which were significantly less than
from the year before.

Tasting Notes

Clean, crisp and fresh with layers of tropical fruits such as pineapple, litchi and
passion fruit and the extended lees contact providing for a fuller, weightier mouthfeel
yet still finishing in the lively, bright aftertaste.

Grape Variety

92% Sauvignon Blanc & 8% Semillon

Vineyards

The trellised vineyards are planted in shale soils to provide a refreshing acidity to the
palate with green harvesting providing complexity. Meticulous attention to canopy
management and water supply provides the wine with the ultimate balance.

Cellar Notes

This is a style made to be consumed with food within the first three years of
production.

Winemaking

Only the free–run juice is cold fermented in stainless steel tanks using a combination
of wild and cultured yeasts. The wine is left on the lees for up to 100 days to fill out
the mid-palate.

Alcohol13.5%
pH3.4
Residual Sugar4.0 g/l
Total Acid6.9 g/l
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Sommelier Pinotage

Cellar Door // Sommelier Pinotage

Vinification

2015 was one of the best vintages we have had in South Africa. Early, ripe
and cool with beautiful berry set. A classic vintage.

Tasting Notes

Rich, ripe and vibrant red and black currants, spice and plumbs. A classic
example of South Africa’s very own grape varietal.

Grape Variety

100% Pinotage

Vineyards

Dryland bush vines were selected to provide complexity, concentration and
intensity.

Cellar Notes

This is a style is made to be consumed within the first 8 years however with
careful temperature control, only your patience will determine how long it will
last.

Winemaking

The grapes were handpicked and sorted then crushed and fermented in open
top, stainless steel tanks. Manual punch downs were conducted (of the skins)
to ensure a fine tannin and colour extraction. After fermentation, the wine
was pressed and half stored in stainless steel tanks and the other half in older
barrels for maturation.

Alcohol14%
pH3.5
Residual Sugar2.5 g/l
Total Acid5.5 g/l
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Sommelier Chenin

Cellar Door // Sommelier Chenin

Vinification

2016 was one of the driest vintages we have had in South Africa. There are exceptions,
but mostly the dry winter and summer and the unusually hot months impacted on the
yields from the 2016 harvest, which were significantly less than from the year before.

Tasting Notes

Bright green apple and melon flavours, unfolding into layers of citrus and mineral
notes, finishing crisp and clean.

Grape Variety

100% Chenin Blanc

Vineyards

Bush vines were chosen to give ripeness and complexity with absolute attention to
detail throughout the pruning and suckering stages. This provided beautiful balanced
fruit towards harvest time.

Cellar Notes

This is a style made to be consumed with food within the first three years of production.

Winemaking

Handpicked, cold fermented and left on the secondary lees to add complexity and
mouthfeel.

Alcohol14 %
pH3.5
Residual Sugar5.5 g/l
Total Acid6.5 g/l
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Reserve Vin’d Or

Cellar Door // Reserve Vin’d Or

Vinification

Because of the raisiny condition of the grapes, the crushing process was not possible. The whole bunches went to the press with the addition of pectolytic enzyme. All the draining channels of the press were closed to retain the bit of juice created during the loading process. This juice helped with the soaking of the raisiny berries. Skin contact was given in the press for two days during which time the press was rolled morning, midday and afternoon. This is done to ensure maximum flavour extraction and the soaking of the drier grapes to retain all the natural sugar.

After pressing, the juice was settled for 24 hours. Fermentation took place in stainless steel tanks. A yeast strain resistant to this very high osmotic potential juice was used. Even with this selected yeast, the fermentation went very slowly and stopped naturally.

Tasting Notes

On the nose: This natural sweet wine presents loads of citrus aromas, especially tangerine, hints of tropical fruit and delicate notes of honeysuckle.

Palate: On the palate it has a tremendous fruit core, an explosion of kumquat citrus, lots of concentration and good balance. This wine does not leave a cloying sweetness but finishes off with a fresh citrus zest.

Vineyards

The grapes used in this wine were picked from low-yielding vineyards to ensure good fruit concentration. The Weisser Riesling originates from Durbanville and the Viognier from the Elgin Valley. No irrigation and an extended hanging time in the vineyard allowed for superb concentration of flavours.

Naturally the weather allowed for the formation of Botrytis, a fungus that grows on the grape skin, penetrating through the skin and creating a damaged spot from which moisture can slowly evaporate. Concentration in this case happens because of this slow evaporation and the Botrytis gives a unique taste to this wonderful work of nature.

The grapes were hand-picked at the desired ripeness. Harvesting took place during mid-morning. The average sugar content of the grapes was between 35° and 40° Balling.

Ageing Potential

Enjoy now. Will age with much complexity for the next 8 to 10 years.

Vintage

2015

Varieties

Weisser Riesling

Origin

Western Cape

Alcohol12% vol
pH
Residual Sugar
Total Acid
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Play Pen Pinot Noir

Cellar Door // Play Pen Pinot Noir

Vinification

The grapes were hand harvested with bunch selection taking
place in the vineyards. Berry sorting on arrival at the cellar
ensured that only quality grapes were crushed and left to cold
soak on the skins for five days. Fermentation took place in old
open top Barriques. From here the wine was transferred to
selected French oak barrels in which malolactic fermentation
was completed. Barrel maturation took place over 12 months .

Tasting Notes

Crimson red in colour

On the nose: Soft chocolate and raspberry on the nose with
a hint of deep red roses.

Palate: An intricately structured wine with a dense fruit
core, ripe black cherry, subtle spice and subtle marshmallow
characteristics on the palate, with complex, balanced tannins
and a smooth lingering finish.

Vineyards

These Pinot Noir grapes are from the Ceres area, where the
vineyards are planted on the southern slopes at a high altitude
(960m above sea level) in the Witzenberg Valley, surrounded
by mountains, resulting in cool, dry summers and wet winters,
and sometimes even snow.

The soils are well-drained shale soils, yet with good water
holding capacity.

Ageing Potential

Drinking well already, yet promises greater
integration and intrigue for up to 10 years from vintage.

Vintage

2015

Varieties

100% Pinot Noir

Origin

Ceres Plateau

Alcohol13% vol
pH3.6
Residual Sugar3.0 g/l
Total Acid5.5g/l
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De Werf

Cellar Door // De Werf

Vinification

Extensive vineyard management including strict crop yield
control, leaf removal to increase sunlight exposure resulting
in optimal grape ripeness. Berry sorting at the winery ensures
only the perfect berries reach the fermentation tank. The
wine is partially fermented in open-top barrels with gentle,
hand punch-downs. The remainder of the wine is then
fermented in stainless steel tanks with gentle pump-overs and
long extended maceration periods on the grape skins after
fermentation that allows for silky integrated and balanced
tannins.

Certain components are aged in barrels for up to 19 months.
Only the 15 best barrels from all five Bordeaux varietals were
selected and carefully blended to bring forward the best of
each varietal and their unique terroir expression. The wine is
aged in 50% new and 50% second fill barrels, all French oak.

Tasting Notes

On the nose: Complex dark berry (pastille, cherry and plum)
with underlying aromatic spice.

Palate: A full-bodied wine with a cool-climate, silky elegance
that is complex, rich and has a good balance. Refined, good
integration of the varietals with each contributing character
to the blend. An intense, dense, lingering finish.

Vineyards

The vineyards are in two distinctly different terroir that
complement each other beautifully by bringing a delicate
touch to otherwise powerful wines. One terroir is the
weathered granite soil of the Helderberg foothills and the
other is Elgin’s cool-climate vineyards that deliver finesse and
elegance thanks to their constant and cool sea breezes

Ageing Potential

Drinking well already, yet promises greater
integration and intrigue for up to 10 years from vintage.

Vintage

2013

Varieties

37% Cabernet Sauvignon, 32% Cabernet
Franc, 13% Merlot, 13% Petit Verdot,
5% Malbec

Origin

Western Cape

Alcohol14% vol
pH3.6
Residual Sugar2.5 g/l
Total Acid5.6 g/l
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Jean Le Long

Jean Le Long

Varietal

100% Chardonnay

Vineyard Management

The chardonnay for this cuvée is exclusively selected from cooler

climate vineyards. Harvest commenced early at lower sugar levels to
achieve the desired natural freshness for the making of pristine base
wine in the classical Méthode Cap Classique style.

Vinification

Grapes were whole bunch pressed in separate lots, with only the first

500 litres per ton of the best juice extracted. After cold settling for
48 hours, the clear juice was then racked from the lees and fermented
at 16°C. With first fermentation complete, the tank was filled and left
on the primary lees up until blending. Only the best quality chardonnay
components were selected for the final blend of the base wine that was
then stabilized and filtered. The sugar level of the wine was adjusted
to 24g/ followed by the addition of the ‘liqueur de tirage’ (yeast) for
the second fermentation in the bottle where the magic of the MCC bubble
transpires. Extended maturation of 60 months on the lees followed by a
further year on the cork was allowed. Low dosage allows for the natural
character of the base wine to shine.

The magic of the MCC bubble transpires during the 2nd fermentation of
the wine that occurs in the bottle. The sugar level of the wine is
adjusted to 24g/l followed by the addition of the ‘liqueur de tirage’
(part of the wine blend that contains the yeast needed to activate the
2nd fermentation in the bottle). This resulted in a very fine mousse
that our Méthode Cap Classique is so well known for. Extended maturation
in the bottle of 36 months followed. After disgorgement (removal of the
lees) and ‘dosage’ (addition of base wine and sugar) the final
Boschendal Grande Cuvée Brut was released.

Tasting Notes

Pale gold with a flourish of tiny bubbles exploding with enticing

lemon cream, pink grapefruit and discreet almond biscotti aromas that
carry through to an intricate palate detailed with a tight core of lemon
and orange zest, rich roast nuts and flattering minerality finishing
with extraordinary length and freshness.

Harvest

2007 was a fantastic vintage for base wines with chardonnay ripening

slowly and resulting in flavourful grapes with good natural acidity.

Alcohol12% Vol
pH3.36
Residual Sugar1.7 g/l
Total Acid7.8 g/l
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Grande Cuvée Brut

Grande Cuvée Brut

Varietal

51% Pinot Noir and 49% Chardonnay

Vineyard Management

Top quality Methode Cap Classique can only be made from grapes

cultivated in meticulously maintained vineyards. Two weeks prior to
harvest leaves were removed between bunches within the canopy, taking
care that grapes were exposed to direct sun in the process. The resulted
in better aeration in the bunch zone and ensured flavour retention in
the berries.

Vinification

The juice was cold settled for 48 hours. The clear juice was then

racked from the lees and fermented at 16C. With fermentation complete,
the tank is filled and left on the primary lees up until blending. The
premium Pinot Noir and Chardonnay base wines are then selected to become
part of this harmonious blend. The final base wine is then stabilized
and filtered. The magic of the MCC bubble transpires during the 2nd
fermentation of the wine that occurs in the bottle. The sugar level of
the wine is adjusted to 24 g/l followed by the additional of the
‘liqueur de tirage’ (part of the wine blend that contains the yeast
needed to activate the 2nd fermentation in the bottle) This resulted in a
very fine mousse that our Methode Cap Classique is so well known for.
After disorgement (removal of the lees) and ‘dosage’ (addition of base
wine and sugar) the final Boschendal Grande Cuvee Brut was released.

Tasting Notes

Fresh green apple and almond biscotti with hints of citrus supported

by discreet almond biscotti and brioche typical to classic bottle
fermented sparkling wine style. Extended lees contacts gives a full and
creamy mouth feel with elegant minerality, good balance and a seamless
finish.

Harvest

The grapes was harvest early at lower sugar levels to achieve the

bracing freshness required for the making of base wine for a classical
Methode Cap Classique. Grapes were hand picked in the cool dawn and
placed in small lug boxes to ensure the fruit is not damaged during
transportation to the cellar. Grapes were then whole bunched pressed
separately. Only premium quality juice is used, which means that only
the first 500 litres per ton are extracted for this fine wine.

Alcohol13% Vol
pH3.32
Residual Sugar8.0 g/l
Total Acid6.4 g/l
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Brut

Brut

Varietal

54 % Chardonnay / 6 % Pinot Noir

Vinification

All grapes were whole bunch pressed in separate lots. Only the first

500 litres per ton of the juice was extracted before being cold settled
for 48 hours. The clear juice was then racked from the lees and
fermented at 16°C. With fermentation complete, the tank was filled and
left on the primary lees up until blending. The final blend of the base
wine that was stabilized and filtered. The sugar level of the wine was
adjusted to 24g/ followed by the addition of the ‘liqueur de tirage’
(yeast) for the second fermentation in the bottle where the magic of the
MCC bubble transpires. This resulted in the very fine mousse that our
Méthode Cap Classique is so well known for. 24 months maturation on the
lees in the bottle followed, before disgorgement and dosage.

Tasting Notes

Pale gold with a flourish of delicate bubbles and enticing lemon

cream and almond Biscotti precedes a soft explosion of zesty lemon and
orange peel that finishes with appealing length and freshness.
Maturation on the lees provides a well rounded creamy mouth-feel with
detectable minerality, good balance and a seamless finish.

Viticulturist Detail

Harvest began early at lower sugar levels to achieve bracing natural

freshness required for the making of great base wines in classic Méthode
Cap Classique style. Grapes were hand-picked in the cool dawn and
placed in small lug boxes for gentlest handling in transportation to the
cellar.

Alcohol12% Vol
pH3.33
Residual Sugar8.7 g/l
Total Acid7.4 g/l
Book a Tasting
Elgin Sauvignon Blanc

Elgin Sauvignon Blanc

Tasting Notes

Glistening pale gold with a vibrant green hue. An expressive aromatic

nose with generous white asparagus, Tahiti lime, fleshy peach, Cape
gooseberry and lemon verbena characteristics that carry through to a
broad yet intricate palate detailed by a distinct minerality and
riveting freshness on a lingering zesty finish.

Appellation

Wine of Origin Elgin

Grape Variety

100% Sauvignon Blanc

Vineyards

This Sauvignon Blanc is from the highest vineyard in Elgin located on

a mountain plateau 500m above sea level only 18km away from the
Atlantic Ocean. The site is one of the latest ripening vineyards in the
Cape located on well drained Bokkeveld Shale soils.

Cellar Notes

Drinking well in the freshness of youth with promise to develop further intricacy and intrigue for up to 5 years from vintage.

Winemaking

A second berry sorting by hand occurred on arrival at the cellar and

ensured that only the optimum quality grapes were crushed. All cellar
tactics and handling decisions were made to retain freshness and
emphasise the natural fruit quality and purity. Fermentation took place
in stainless steel tanks at a controlled temperature of 16°C. All air
contact with the juice and wine was avoided by using inert gasses and
ascorbic acid to preserve the inherent fruit flavours and produce a
rich, full-bodied wine.

Vintage

2012 was characterised a long slow ripening period and produced

outstanding quality Sauvignon Blanc packed with concentrated aromatics
and flavours. Grapes were harvested by hand at an average 22.5°B with
bunch selection in the vineyard and cool transportation in small bins to
preserve the integrity of the fruit.

Alcohol13.5% Vol
pH3.05
Residual Sugar4.40 g/l
Total Acid7.80 g/l
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Elgin Chardonnay

Elgin Chardonnay

Tasting Notes

Vibrant pale gold with a glimmer of green. Expressive grapefruit and

golden delicious apple aromas detailed with graceful lime blossom,
frangipani and white truffle aromas further embellished by discreet
vanilla oak spice that carries through to a generous palate that is
powerful yet intricate with pronounced citrus fruit purity layered with
hints of oak and signature minerality that finish with remarkable
intensity and length.

Appellation

Wine of Origin Elgin

Grape Variety

100% Chardonnay

Vineyards

This Chardonnay comes from unirrigated vineyards on mountain slopes

just a stone’s throw away from the Atlantic Ocean. Well-drained, rocky
Bokkeveld Shale soils are distinguished by a layer of clay. Cooler than
average days and nights mean slow ripening of these low-yielding blocks
producing all the hallmark characters of Elgin terroir. Vintage: 2011 in
Elgin was undeterred by a warmer than average Cape vintage, and this
Chardonnay ripened slowly showing excellent analysis with great fruit
concentration balanced by a lively natural acidity. Grapes were
harvested by hand between 22°B and 23°B enabling quality control and
bunch selection from the vineyard stage.

Cellar Notes

A multi-faceted wine with beautiful balance drinking well in the

freshness of youth with the potential to develop further depth and
secondary intrigue for up to 6 years from vintage.

Winemaking

All winemaking tactics are directed at retaining the inherent vineyard

and varietal traits. After crushing and cold-settling, natural
fermentation was encouraged with only 50% pure yeast inoculation. Still
on its primary lees, the wine was matured in French oak for 12 months in
25% 1st, 45% 2nd fill and 30%in 3rd fill French oak barrels. During
this time the lees was stirred monthly to enhance the mouth-feel of the
wine.

Alcohol14% Vol
pH3.23
Residual Sugar3.9 g/l
Total Acid6.2 g/l
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Elgin Pinot Noir

Elgin Pinot Noir

Tasting Notes

Translucent ruby with a youthful strawberry edge. A vivid flourish of

raspberry, cranberry and red cherry aromas with discreet roast nuts on
the nose makes way to a delicate entry, blossoming in poised
concentration of wild berry fruit flavours and oak spice gaining
complexity and richness through to a long, finely textured finish.

Appellation

Wine of Origin Elgin

Grape Variety

100% Pinot Noir

Vineyards

This Pinot Noir comes from vineyard sites in the Elgin Valley that

are fastidiously managed to achieve classic varietal character in
harmony with the inherent terroir. Soil types are variable including
heavy red clays, Table Mountain Sandstone, Bokkeveld shale, Tukulu and
Silica Quartz with underlying Caoline clay

Cellar Notes

An intricately structured wine that is drinking well already, yet

promises greater integration and intrigue for up to 10 years from
vintage.

Winemaking

Berry sorting on arrival at the cellar ensures only quality grapes

are crushed and left to soak on the skins. 50% was allowed to undergo
wild yeast fermentation and the rest was inoculated with gentle
punch-downs by hand before 12 months barrel maturation in 25% first
fill, 35% second fill, 15% third fill and 25% 4th fill French oak.

Vintage

2012 was characterised a long slow ripening period and produced

outstanding quality Pinot Noir with balanced ripeness showing good
colour and flavour concentration. Yields average 4-6 tons per hectare
and were handpicked with bunch sorting in the vineyards during mid to
end February in small batches to retain fruit quality and integrity.

Alcohol13.5% Vol
pH3.51
Residual Sugar3.80 g/l
Total Acid5.60 g/l
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Reserve Syrah

Reserve Syrah

Vinification

Fermenting at between 26°C-30°C the ferments took between 7-12 days

to finish. A combination of closed pumpovers, pumpovers with air, delastage and cap break up with compressed air was used to maximise the extraction of ripe and round tannins and colour. After the ferment wines were typically left on the skins 5-10 days before being pressed, with some Cabernets remaining on the skins up to 20 days post ferment. Aging in 1st to 4th fill 300litre barrels for 15-16 months.

Tasting Notes

This wine is an excellent combination of all things dark red, purple

and black. The primary impression on the nose is that of ripe red fruit, plums and cherries, with the background filled with vibrant brown oak spice. The palate is still very young and lively, brilliantly combining the elegant and juicy fruit of the Shiraz with the more masculine firmness and length of the Cabernet Sauvignon. A seamless integration of oak spice and oak tannin adds real depth and complexity to the wine.

Viticulturist Detail

100% Shiraz from a vineyard in the Faure area, soil is of a lighter granite origin. Wines planted in 1999.

Harvest

The 2011 harvest started a bit later than normal, but a warm and dry

January and February meant that the Shiraz and Cabernet ripened during their normal window in the season, mid-February to end of March. The 2011 wines all show great power and ripe concentration.

Appellation

Wine of Coastal Region

Grape Variety

100% Shiraz

Vineyards

Spur pruning began in mid-July, followed by shoot thinning in

mid-October, which left an average of two to three shoots per spur. The exercise was repeated in early December, when excess shoots were removed. Careful tipping of the shoots commenced at the end of January to ensure concentration of nutrients in the berries. Small, uneven bunches were removed two weeks prior to harvesting.

Alcohol14.5% Vol
pH3.60
Residual Sugar1.4 g/l
Total Acid6 g/l
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Reserve Sauvignon Blanc

Reserve Sauvignon Blanc

Vineyard Management

Vineyards were spur-pruned at the end of July and excess shoot growth

removed shortly after budding in September. This was followed up in
November leaving only two to three of the best-developed shoots per
spur. Two weeks before harvest leaves were removed between bunches
inside the canopy, taking care not to expose grapes to direct sun. This
resulted in better aeration in the bunch zone and ensured retention of
flavour in the berries.

Vinification

The grapes entered the cellar on conveyor belt and a sorting team

ensured that only the optimum quality grapes were crushed. The wine is
unwooded to maintain freshness. Vinification was in stainless steel
tanks at a controlled temperature of 16°C. All air contact with the
juice and wine was avoided by using inert gasses and ascorbic acid to
preserve the delicate fruit flavours and produces a rich, full-bodied
wine.

Tasting Notes

This wine shows classic cool climate characteristics. Opulent white

fruit flavours with hints of fig and lime. The palate displays richness
and complexity with unique lime and capsicum undertones ending with
lingering mineral elegance. This is typical to the vineyards growing
high on the mountain slopes. This wine is an excellent accompaniment to
chicken, fish and veal dishes. Serve chilled.

Viticulturist Detail

100% Sauvignon Blanc, from cooler climate vineyards in Durbanville

and Stellenbosch. The unique micro-climate allows the grapes to ripen
slowly, thus concentrating and developing the flavours in the berries.

Harvest

Random samples of grapes on each block were tasted regularly to

ensure that they were picked at optimum flavour levels. The grapes were
hand-picked in the cool of the early morning at 22.3°B. The bins were
only partially filled to prevent crushing of the berries and oxidation
of the juice during transport to the cellar.

Appellation

Wine of Coastal Region

Grape Variety

100% Sauvignon Blanc

Alcohol13.5% Vol
pH3.42
Residual Sugar3.2 g/l
Total Acid7.1 g/l
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Reserve Chardonnay

Reserve Chardonnay

Vinification

After cold-settling the wine was transferred to barrels where 50% was

inoculated with a pure yeast culture and the rest left to ferment
naturally. The wine was matured in French oak for 10 months in 30% 1st,
40% 2nd fill and 30% in 3rd fill barrels on the primary lees. During
this time the lees was stirred monthly to enhance the mouth-feel of the
wine.

Tasting Notes

This wine shows classic cool climate characteristics. Opulent white

fruit flavours with hints of fig and lime. The palate displays richness
and complexity with unique lime and capsicum undertones ending with
lingering mineral elegance. This is typical to the vineyards growing
high on the mountain slopes. This wine is an excellent accompaniment to
chicken, fish and veal dishes. Serve chilled.

Viticulturist Detail

100% Chardonnay. This Chardonnay is from a specific vineyard in

outstanding vintages where every detail from vine to wine is
fastidiously considered to create a signature wine that is intricately
expressive with great balance and potential.

Harvest

2012 had a long cool ripening season that allowed full varietal

flavour formation in our Chardonnay with great analysis for expressive
wines with potential. Grapes were hand harvested at an average ripeness
of between 23.5° and 24°B with bunch selection from the vineyard stage.

Appellation

Wine of Coastal Region

Vineyards

Vintage character together with site specific expression is the key

to this Chardonnay. Grapes were selected from one exceptional
cool-climate vineyard block in the Faure area of Stellenbosch with well
drained soils and a naturally low yield.

Alcohol14% Vol
pH3.32
Residual Sugar2.58 g/l
Total Acid5.65 g/l
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Grande Reserve

Grande Reserve

Vineyard Management

Vintage character together with site expression is the key to this

blend. Grapes were selected from two exceptional cool-climate vineyards
in the Helderberg area of Stellenbosch. Vigilant viticulture practised
on both sites with emphasis on timing for best results. Balance between
vegetative growth and development of the berries was ensured by opening
up of smaller canopies, bunch thinning and leaf plucking.

Vinification

Each variety was handled separately and fermented in new open top

French oak barrels for 10 days with at least 2 daily punch downs.
Maturation was allowed in second-fill and older 300 litre barrels for 18
months before final blending.

Tasting Notes

Brooding ruby depth with outspoken dark berry pastille and fleshy

plum aromas layered with winter spice and roast cacao bean complexity.
The entry is smooth and rich leading to sumptuous ripe mulberry, black
cherry and cassis flavours etched with black pepper and oak spice
finishing with tremendous texture and lingering fruit concentration.

Viticulturist Detail

72% Petit Verdot, 28% Shiraz

Harvest

2011 was a warm, dry year that produced reds with small concentrated

berries with tremendous depth of colour and flavour concentration.
Grapes were hand harvested in March at an average ripeness of between
24°B and 26° with berry selection from the vineyard stage.

Appellation

Wine of Coastal Region

Alcohol15% Vol
pH3.6
Residual Sugar1.8 g/l
Total Acid5.59 g/l
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1685 S&M

1685 S&M

Vineyard Management

Spur pruning began in mid-July followed by shoot thinning in mid-October,
leaving an average of two to three shoots per spur. This was repeated in
early December when excess shoots were removed. Small uneven bunches were
removed two weeks prior to harvesting. The first harvesting started in the
second week of February with the peak being the third week of March.

Vinification

Fermented in stainless steel fermenters with an average duration of 12 – 16 days.
Most tanks were left on the skins for an additional 1 – 2 weeks. The young wines
went into barrel only after malolactic fermentation. 80% of the wine went into 300l
oak barrels comprised of 25% each for 1st, 2nd, 3rd and 4th fill – the remainder was left unoaked.

Tasting Notes

This blend boasts a voluptuous body of dark deep plum with a rim of warm ruby red.
Notes of soft white pepper spice and dark cherries with hints of chargrilled aromas
on the nose are prominent. Rounded, lush plum with a rich mulberry concentration
of the fruity body from the Mourvèdre opens onto the palate well softening the lively
youthful spice, oak and a tease of dark chocolate of the Shiraz. This makes for
a smoothly structured yet youthful and lively blend. The integrated soft tannins and
unobtrusive earthiness from the light oak make for an alluring marriage of spice
and fruit, with a lingering full complex finish. Aging potential for the wine of up to
5 years.

Viticulturist Detail

​70% Shiraz from vineyards in the Faure area of Stellenbosch, Helderberg and
Bottelary hills sites. 30% Mourvèdre from the Paardeberg area.

Harvest

2012 was a later than usual harvest. A warm February and March resulted in full,
rich and ripe bunches with small concentrated berries.Harvested by hand between
10 March – 8 April.

Appellation

Wine of Coastal Region

Grape Variety

70% Shiraz 30% Mourvèdre

Alcohol14% Vol
pH3.64
Residual Sugar2.8 g/l
Total Acid5.7 g/l
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1685 Chardonnay Pinot Noir

1685 Chardonnay Pinot Noir

Vineyard Management

The vineyards were pruned to two-bud spurs and excess were removed,

leaving only two to three per hand-spaced spur. After veraison, which
took place from the beginning of January to February, uneven bunches
were removed for better flavor concentration in the berries.

Vinification

40% of the Chardonnay was wood – fermented and left on the lees for

eight weeks in the barrel. The Pinot Noir component was picked at full
ripeness and whole bunch pressed to ensure minimum colour extraction.
Using only the free-run juice, a cool-ferment was done in stainless
steel tanks.

Tasting Notes

The Chardonnay component contributes the richness and backbone to the

wine, while the Pinot Noir adds fruit and elegance with its
characteristic hints of ripe berries and a touch of spice. This wine
with its pale red copper tinge is a unique combination in every aspect
and a wine made with care and commitment, the gentle oak maturation
giving it the potential to age well if not enjoyed right now. An
excellent complement to poultry, cream-based dishes, veal or salmon.

Viticulturist Detail

From two specific vineyards situated on the gravely Boschendal slopes of the Simonsberg mountain.

Harvest

2008 was a great vintage at Boschendal for producing elegant

Chardonnay and Pinot Noir wines. Cool nights during the ripening period
ensured finesse. The grapes were harvested into half-bins and sorted by
hand before being crushed.

Appellation

A blend of 60% Chardonnay and 40% Pinot Noir

Alcohol12.6% Vol
pH3.20
Residual Sugar4.70 g/l
Total Acid6.50 g/l
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1685 Shiraz Cabernet Sauvignon

1685 Shiraz Cabernet Sauvignon

Vineyard Management

Spur pruning began in mid-July, followed by shoot thinning in

mid-October, which left an average of two to three shoots per spur. This
exercise was repeated in early December, when excess shoots were
removed. Careful tipping of the shoots commenced at the end of January
to ensure concentration of nutrients in the berries. Small, uneven
bunches were removed two weeks prior to harvesting.

Vinification

Fermenting at between 26°C-30°C the ferments took between 7-12 days

to finish. A combination of closed pumpovers, pumpovers with air,
delastage and cap break up with compressed air was used to maximise the
extraction of ripe and round tannins and colour. After the ferment wines
were typically left on the skins 5-10 days before being pressed, with
some Cabernets remaining on the skins up to 20 days post ferment. Aging
in 1st to 4th fill 300litre barrels for 15-16 months.

Tasting Notes

This wine is an excellent combination of all things dark red, purple

and black. The primary impression on the nose is that of ripe red fruit,
plums and cherries, with the background filled with vibrant brown oak
spice. The palate is still very young and lively, brilliantly combining
the elegant and juicy fruit of the Shiraz with the more masculine
firmness and length of the Cabernet Sauvignon. A seamless integration of
oak spice and oak tannin adds real depth and complexity to the wine.

Viticulturist Detail

A blend of predominately of Shiraz and Cabernet Sauvignon, Shiraz

from selected vineyards with various soils and aspects in the region of
Stellenbosch and Paarl, mostly from the Helderberg, Simonsberg-Paarl,
Cabernet Sauvignon from vineyards in the cool, coastal Faure region and
also the Helderberg.

Harvest

The 2011 harvest started a bit later than normal, but a warm and dry

January and February meant that the Shiraz and Cabernet ripened during
their normal window in the season, mid-February to end of March. The
2011 wines all show great power and ripe concentration.

Appellation

Wine of Coastal Region

Grape Variety

100% Merlot

Alcohol14% Vol
pH3.64
Residual Sugar2.23 g/l
Total Acid5.39 g/l
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1685 Shiraz

1685 Shiraz

Vineyard Management

Spur pruning began in mid-July followed by shoot thinning in

mid-October, leaving an average of two to three shoots per spur. This was repeated in early December when excess shoots were removed. Small uneven bunches were removed two weeks prior to harvesting. The first harvesting started in the second week of February with the peak being the third week of March.

Vinification

Fermented in stainless steel fermenters with an average duration of

12 – 16 days. Most tanks were left on the skins for an additional 1 – 2 weeks. The young wines went into barrel only after malolactic fermentation. 80% of the wine went into 300l oak barrels comprised of 25% each for 1st, 2nd, 3rd and 4th fill – the remainder was left unoaked.

Tasting Notes

Dark ruby with a vibrant pink rim. Generous red fruit with hints of

cassis and pepper on the nose. Sumptuous entry with concentrated mulberry and fleshy plum fruit and white pepper well integrated with oak spice intrigue to the long succulent fruity finish. Soft ripe tannins give fullness and richness to the wine making it exceptionally easy to drink, whilst still retaining structure to support at least 5 years in the bottle.

Harvest

2011 was a later than usual harvest. A warm February followed by a

hot March resulted in full, rich and ripe bunches with small concentrated berries. Harvested by hand between 10 March – 8 April.

Appellation

Wine of Coastal Region

Grape Variety

100% Shiraz mostly from vineyards in the Faure area of Stellenbosch as well as Helderberg and Bottelary hills sites.

Alcohol14% Vol
pH3.63
Residual Sugar1.9 g/l
Total Acid5.54 g/l
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1685 Merlot

1685 Merlot

Vineyard Management

Shoot thinning, bunch thinning and green harvesting were all done in

the vineyards to minimise potential green/vegetative flavours in the
fruit and maximise the fruit aromas.

Vinification

Fermentation took place in stainless steel tanks for between 10-15

days at 27°C in order to achieve a balance between primary fruit aromas
and good colour and structure extraction. There was extended skin
maceration, and 50% of the wines went through malolactic fermentation in
barrel, the rest in stainless steel. All wines were in French oak
barrels to mature for 12-14 months. Of this around 20% were new first
fill oak.

Tasting Notes

On the nose pronounced ripe mulberry flavours play around with soft

touches of vanilla and expressive dark chocolate richness. The palate
follows through with plush mulberry flavours, but this time more red and
vibrant, supported by refined wood tannins and finishing with a
combined aftertaste of savoury fynbos and very subtle freshly roasted
coffee beans. The multi-layered complexity of this wine will develop
over the following 3-7 years.

Viticulturist Detail

The grapes are from various vineyard sites in the Banhoek and

Bottelary areas of Stellenbosch. The composition of specific vineyards
expressions provides the inherent nuances for the character of this
wine. The vineyards range in age between 6 – 22 years old, on a variety
of soils.

Harvest

Hand-picking of the first vineyards started in the first week in

March, with the last vineyards harvested during the last week of March.
All grapes and bunches were sorted in the vineyard to ensure that no
green or unripe berries go into the cellar.

Appellation

Wine of Coastal Region

Grape Variety

100% Merlot

Alcohol14% Vol
pH3.61
Residual Sugar3.3 g/l
Total Acid5.7 g/l
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1685 Chardonnay

1685 Chardonnay

Vineyard Management

Vineyards were spur-pruned at the end of July, with excess shoots

removed shortly after budding in September. This was followed up in
November, leaving only the two to three best-developed shoots per spur.
Two weeks before harvest, leaves were removed between bunches inside the
canopy, taking care not to expose grapes to direct sun. This resulted
in better aeration in the bunch zone and ensured flavour retention in
the berries.

Vinification

The grapes were then whole bunch pressed and the juice was

cold-settled at 10°C for two days before being transferred to barrels
where 50% was inoculated with a pure yeast culture and the rest left to
ferment naturally. Fermentation was completed after about 8 weeks. Still
on its primary lees, the wine was matured in French oak for 9 months;
20% in 1st- and the balance 2nd, 3rd and 4th-fill barrels. During this
time the lees were stirred monthly to enhance the mouth-feel of the
wine. The final blend consists of 70% Oak fermented and matured
Chardonnay and 30% Stainless Steel fermented. The steel fermented
component was also left on the lees for the 9month period.

Tasting Notes

This bold statement wine is big on aroma and flavours, combining a

lemony, cinnamon, nutmeg nose with zesty citrus and ripe tropical fruit
on the palate. Well balanced the soft, buttery character; from barrel
fermentation and maturation adds to the complexity and roundness of the
wine. Ideally served with fish and shellfish, poultry and soft cheeses,
this wine also complements rich, creamy sauces.

Viticulturist Detail

All our grapes are selected from cool sights in the Coastal region.

Stellenbosch, Bottelary Hills and Somerset West. Vineyards are planted
on well drained soils. The variety of clones within the selected
vineyards gives complexity and character to the wine.

Harvest

Cool nights and long warm days allowed for optimum ripening and

flavour formation. To ensure optimum ripeness, all grapes were
hand-picked on taste and came in at an average sugar content of 24.5°
balling.

Appellation

Wine of Coastal Region

Alcohol14% Vol
pH3.38
Residual Sugar3.4 g/l
Total Acid6.28 g/l
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1685 Sauvignon Blanc

1685 Sauvignon Blanc

Vineyard Management

Meticulous spur-pruning and the removal of excess shoots left only

the two to three best-developed shoots per spur. Two weeks before
harvest, leaves were removed between bunches within the canopy, taking
care that no grapes were exposed to direct sun in the process. This
resulted in better aeration in the bunch zone and ensured flavour
retention in the berries. The growth period was initially warm, followed
by cooler weather.

Vinification

Vinification is reductive, which means all air is excluded from the

grape processing operation. This is done to protect the delicate
Sauvignon Blanc flavours. The Sauvignon Blanc was fermented at 16
degrees Celsius. After fermentation the wine is left on its primary lees
with regular stirring weekly for the first month. This process ensures
lovely roundness to the middle pallet. A small portion of Semillon is
then added to the final blend.

Tasting Notes

This straw-coloured wine has an aroma of herbs and tropical fruit,

with hints of lime and green fig. These complex flavours carry through
to the creamy, harmonious palate adding to the mineral zesty finish.
Ready to drink now and the ideal partner for smoked fish, seafood and
creamy poultry or veal dishes.

Viticulturist Detail

A blend dominated by 95% Sauvignon Blanc with 5% Semillon. Grapes are

from vineyards planted on decomposed granite, stony clay soils and rich
alluvial soils, at altitudes ranging from 150-400m above sea level.

Harvest

All the grapes were hand-picked in the cool of the early morning, ensuring crisp fruit expression in the wine.

Appellation

Wine of Coastal Region

Alcohol13.5% Vol
pH3.34
Residual Sugar4.0 g/l
Total Acid6.29 g/l
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Larone

Larone

Tasting Notes

Great ruby depth of colour with a youthful pink rim; generous dark berry aromas
including black cherry, mulberry and ripe plum, brushed with savoury oak spice and
intriguing etchings of minerality on the nose, yielding to a soft supple entry with
overtly fruity flavour intensity well supported by firm ripe tannins right through to a
smooth slightly textured dark berry finish.

Vineyards

Grapes were sourced from a cross section of regions selected for optimal expression
of each varietal. Vineyard tactics included pruning to two-bud spurs, shoot removal,
bunch thinning, green harvesting and canopy management for best ripeness and
quality.

Cellar Notes

A classic Rhône styled blend intended for immediate drinking. We recommend best enjoyment
within a year or two of vintage whilst young and vibrant, although the
weight and concentration will allow for up to 5 years in the bottle.

Winemaking

Fermentation varied according to variety, with fermentations taking on average
8-10 days until dry with regular pump-overs for colour extraction. All components
were matured in older French oak barrels for subtlety and integration for a year
before blending. The wine was bottled after a simple filtration.

Vintage

2012 produced vibrant red wines with velvet tannins and good phenolic ripeness as
a result of even ripening over a long mild period of harvest. Grapes were hand
harvested from mid February to late March at an average ripeness between 24°B &
25°B.

Varieties

70% Shiraz, 30% Mourvèdre

Origin

Wine of Origin Western Cape

Alcohol14% Vol
pH3.7
Residual Sugar4.0 g/l
Total Acid5.5 g/l
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Le Bouquet

Le Bouquet

Tasting Notes

Glistening gold with a flourish of fruity and floral fragrances

including pink lady apples, litchi, papaya, roses and honeysuckle that
blossom on a mouth-filling sumptuous palate brimming with juicy pear,
peach and ripe citrus flavours all perfectly balanced with a touch of
sweetness and a fresh, fruity finish.

Vineyards

Grapes were sourced from a cross section of regions selected for

optimal expression of each varietal. Vineyard tactics included pruning
to two-bud spurs, shoot removal, bunch thinning and canopy management
for best ripeness and quality.

Cellar Notes

A classically styled off-dry blend intended for deliciously

easy-drinking on release. We recommend best enjoyment within a year of
vintage, although the weight and concentration will allow for up to 3
years.

Winemaking

Each varietal is handled separately, with must cold-settled for two

days after pressing before inoculation with the locally cultured yeast
Vin 13. Fermentation temperatures ranged from 14° – 16°C to ensure the
best aromatic expression of each variety. After fermentation the
cultivars were blended to allow the specific varietal character of each
component to enhance the complexity and harmony of the wine.

Vintage

The 2013 vintage had a long ripening season producing expressive

flavours and aromas. Grapes were hand harvested at an average ripeness
between 23°B & 24°B.

Varieties

50% Muscat varieties, 30% Sauvignon Blanc, 20% Chardonnay

Origin

Wine of Origin Western Cape

Alcohol12.5% Vol
pH3.23
Residual Sugar14.1 g/l
Total Acid6.24 g/l
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Boschen Blanc

Boschen Blanc

Tasting Notes

Lively golden with a youthful green glow on appearance, before a

flourish of gorgeous peachy, pineapple, pear and Cape gooseberry aromas
tinged with feint honeysuckle, lemon and orange blossom fragrances that
all translate with freshness and zeal on a lively, fruity palate,
beautifully balanced for great drinkability.

Vineyards

Grapes were sourced from a cross section of regions selected for

optimal expression of each varietal. Vineyard tactics included pruning
to two-bud spurs, shoot removal, bunch thinning and canopy management
for best ripeness and quality.

Cellar Notes

A wine that is classically styled for easy drinking on release. We

recommend best enjoyment within a year of vintage, although the weight
and concentration will allow for up to 3 years bottle maturation.

Winemaking

Grapes are handled separately on arrival at the cellar where they are

crushed, pressed and cold-settled for 2 days before inoculation to
initiate fermentation controlled between 14-16°C. Following fermentation
the cultivars were blended allowing the varietal character of each
variety to enhance the complexity and depth of the blend.

Vintage

2013 had a long cool ripening season that produced expressive

flavours and aromas in our white varietals. Grapes were hand harvested
in late January and early February at an average ripeness between 23 and
24°B.

Varieties

70% Chenin Blanc, 20% Chardonnay, 10% Sauvignon Blanc

Origin

Wine of Origin Western Cape

Alcohol13.5% Vol
pH3.49
Residual Sugar4.88 g/l
Total Acid6.24 g/l
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Blanc de Noir

Blanc de Noir

Tasting Notes

Vibrant salmon pink with enticing crushed summer berry aromas that

carry through to a soft and juicy palate bouncing with succulent ripe
strawberries, raspberries and mulberries tinged with a hint of spice,
finishing with great balance and freshness and fruity intensity.

Vineyards

Grapes were sourced from a cross section of regions selected for

optimal expression of each varietal. Vineyard tactics included pruning
to two-bud spurs, shoot removal, bunch thinning and canopy management
for best ripeness and quality.

Cellar Notes

A real Boschendal classic styled for immediate drinking. We recommend

best enjoyment within a year of vintage whilst young and lively,
although the weight and concentration will allow for up to 3 years in
the bottle.

Ageing Potential

Best enjoyed in the freshness of youth, or within 2 years of vintage.

Winemaking

To achieve the desired colour, most of the juice was drained directly

after crushing, with some blocks receiving up to two hours of skin
contact. Each varietal is handled separately and fermented cold at 14°C
to retain the delicate aromas and flavours. Final blending of varietals
creates complexity, consistency and balance before bottling.

Vintage

The 2013 vintage had a long ripening season producing expressive

flavours and aromas. Grapes were hand harvested from mid-February to
late March at an average ripeness between 21°B & 23°B.

Varieties

50% Merlot, 15% Shiraz, 15% Cabernet Sauvignon, 15% Pinotage (with 5% assorted red varieties)

Origin

Wine of Origin Western Cape

Alcohol13% Vol
pH3.27
Residual Sugar3.7 g/l
Total Acid5.77 g/l
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Rachel’s Chenin Blanc

Rachel’s Chenin Blanc

Vinification

Fermentation took place in stainless steel tanks at a temperature

between 14 – 16°C. Fermentation was stopped before the wine became
completely dry. 10% of the wine was fermented in older French oak
barrels. After fermentation, the lees were stirred weekly in a process
called “battonage”, which allows for greater richness in the wine.

Tasting Notes

This fruity, well-balanced, full bodied wine is distinguishable by

its exotic mango, apricot and pineapple aromas on the nose. On the
palate, there is a core of fruit with hints of nuts and honey.

Harvest

The grapes were hand-picked at full ripeness. Harvesting took place

during mid-morning. The average sugar content of the grapes was around
23.5Balling, allowing for ripe, and full bodied wine.

Appellation

Wine of Origin Elgin

Grape Variety

98% Chenin Blanc & 2% Viognier

Vineyards

The grapes used in this wine were picked from 27 year old bush vine

vineyards with low yields and good fruit. The moisture stress in the
vineyard resulted in tiny berries, allowing for concentrated flavours in
the wine. The grapes were sources from an area renowned for top quality
Chenin. Most of these vineyards are established on Clovelly and Avalon
soils

Alcohol13.5% Vol
pH3.38
Residual Sugar6.1 g/l
Total Acid6.6 g/l
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The Rose Garden Rosé

The Rose Garden Rosé

Tasting Notes

Translucent ruby with a youthful strawberry edge. A vivid flourish of

raspberry, cranberry and red cherry aromas with discreet roast nuts on
the nose makes way to a delicate entry, blossoming in poised
concentration of wild berry fruit flavours and oak spice gaining
complexity and richness through to a long, finely textured finish.

Harvest

Harvested February 2013. Moderate to cool conditions.

Vineyards

Grapes were sourced from a cross section of regions selected for

optimal expression of each varietal. Vineyard tactics included pruning
to two – bud spurs, shoot removal, bunch thinning and canopy management
for best ripeness and quality.

Cellar Notes

A classic Rosé wine styled for immediate enjoyment, recommended for

best drinking within a year or two of vintage whilst young and lively.

Ageing Potential

Best enjoyed in the freshness of youth, or within 2 years of vintage.

Winemaking

To achieve the desired colour, most of the juice was drained directly

after crushing, with some blocks receiving up to two hours of skin
contact. Each varietal is handled separately and fermented cold at 14°C
to retain the delicate aromas and flavours. Final blending of varietals
creates complexity, consistency and balance before bottling.

Vintage

The 2013 vintage had a long ripening season producing expressive

flavours and aromas. Grapes were hand harvested from mid – February to
late March at an average ripeness between 21°B & 23 °B

Varieties

50% Merlot, 15 % Shiraz, 15% Cabernet Sauvignon, 15% Pinotage (with 5 % assorted red varieties)

Origin

Wine of Origin Western Cape

Alcohol13% Vol
pH3.27
Residual Sugar3.7 g/l
Total Acid5.77 g/l
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Jean Garde Chardonnay

Jean Garde Chardonnay

Tasting Notes

Pale gold, bight, and lively, with outspoken attractive aromas

centred on pure lime and yellow fruit, tinged with fragrant Spring
flowers. The palate burst with lush, ripe, fleshy peach and melon fruit.
A balancing, citrus freshness leaves a deliciously riveting finish.

Harvest

Harvested February 2013. Moderate to cool conditions.

Appellation

Wine of Coastal Region

Grape Variety

100% Chardonnay

Vineyards

The grapes are from selected vineyards between Bonnivale and McGregor

with unique limestone soils that our Chardonnay clones thrive in.
Simonsberg, Paarl had deep decomposed granite soils for richness and
structure.

Cellar Notes

Wines were fermented in stainless steel at controlled temperatures

between 13 – 16. After fermentation the wine was kept on the gross lees
for 2 – months and stirred once a week to add richness and complexity to
the wine.

Ageing Potential

Best enjoyed in the freshness of youth, or within 2 years of vintage.

Alcohol14% Vol
pH3.5
Residual Sugar3.5 g/l
Total Acid6.4 g/l
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Shiraz Viognier

Shiraz Viognier

Vineyard Management

All the vineyards were pruned to two-bud spurs during July- August

and shoots were removed during October. Only two to three shoots were
left per hand-spaced spur. After veraison, uneven bunches were removed
for better flavour concentration.

Vinification

After six days fermentation in steel tanks, the grapes were carefully

pressed to ensure extraction of soft tannins. After fermentation, the
wine was matured in a combination of French oak staves in stainless
steel tank and 4th fill oak hogsheads before blending and bottling.

Tasting Notes

This seductive blend is characterized by pronounced and sumptuous

dark red fruit on the nose, with a hint if spice followed by classic
peppery notes on the palate. The Viognier lends a touch of floral
perfume to a wine that has a long rounded finish. Enjoy with
tomato-based sauces, spicy and red meats.

Viticulturist Detail

The grapes were picked from a number of vineyards on the slopes of

the Simonsberg, and other areas in Stellenbosch. Soils typically tend to
be derived from decomposed granite and so-called Table Mountain
sandstone.

Harvest

The grapes were picked by hand and carefully transported to the cellar in bins containing 400kg of grapes.

Alcohol14.2% Vol
pH3.5
Residual Sugar4.1 g/l
Total Acid5.70 g/l
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Shiraz Rose

Shiraz Rose

Vineyard Management

All the vineyards were pruned to two-bud spurs during July to August.

Shoots were removed leaving only two to three per hand-spaced spur.
Shortly after veraison, which took place from the beginning of January
to February, uneven bunches were removed for better flavour
concentration in the berries.

Vinification

After crushing, a maximum of two hours’ skin contact is allowed to

achieve the characteristic bright Cerise colour. Made from the free-run
juice of red grape varieties, this wine is cool-fermented to achieve
delightful, fresh flavours whilst retaining a delicately structured
palate.

Tasting Notes

The merlot imparts a lovely bright Cerise colour to the wine. On the

nose the wine displays perfume and ripe summer fruit flavours, including
red cherry and strawberry fruit. This versatile off-dry wine has
delicious, elegant flavours and is ready to drink now. It will
complement most meals, especially duck, calamari and cold meats.

Viticulturist Detail

The grapes originating in vineyards varying in age between ten and

twenty years. Most are planted in a variety of soil types ranging from
stony, alluvial to clay-rich.

Harvest

100% of the grapes were hand-picked. During 2009 the grapes ripened

for harvest starting in the last days of February and with the last
grapes arriving end of March.

Alcohol13.2% Vol
pH3.4
Residual Sugar3.48 g/l
Total Acid5.8 g/l
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Shiraz Cabernet Sauvignon

Shiraz Cabernet Sauvignon

Vineyard Management

All the vineyards were pruned to two-bud spurs during July-August and

shoots were removed during October. Only two to three shoots were left
per hand-spaced spur. After veraison, uneven bunches were removed for
better flavour concentration.

Vinification

All vineyard lots were fermented separately, fermentation taking

between 6-15 days, in stainless steel tanks of between 12 and 22 tons.
After fermentation, the wine was matured on a combination of French oak
hogsheads (30%). The rest of the wine is unoaked.

Tasting Notes

An attractive blend with liberal lashings of dark red fruit aromas

spiced up with subtle toasty vanilla oak tones. The palate is perfectly
balanced and soft with a juicy dark berry centre capturing the friendly
yet feisty side of a young Shiraz supported by the volume and intensity
of the Cabernet Sauvignon.

Viticulturist Detail

The grapes were picked from specifically selected vineyards on the

slopes of the Simonsberg as well as from Stellenbosch and Agter Paarl
areas where soils are typically derived from decomposed granite and
Table Mountain sandstone.

Harvest

The grapes were picked by hand and sorted in the vineyard to ensure that only healthy grapes are received at the winery.

Alcohol13.7% Vol
pH3.6
Residual Sugar4.0 g/l
Total Acid5.50 g/l
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Blanc

Blanc

Vineyard Management

Our Viticulturist sources the finest quality grapes from the Western

Cape for the Pavillion wines. Vines were pruned to two-bud spurs during July and August. Shoots were removed leaving only two to three per hand-spaced spur. Shortly after veraison, unevenly ripened bunches were removed for greater flavour concentration in the berries remaining on the vine.

Vinification

After light pressing, the grapes were cold-fermented in stainless

steel tanks at an average tempreture of 15°C, which allowed the fresh, natural frappe flavours to be captured in the wine.

Tasting Notes

Pale straw with lemon grass and gooseberry aromas layered with hints

of honeysuckle and tangerine that race across the palate in a refreshing burst of citrus fruit finishing with vibrant crispness. Great served chilled as an aperitif. This wine will also compliment seafood platters, grilled calamari, salads, pates and any picnic food.

Viticulturist Detail

85% Sauvignon Blanc with 15% Semillon. The grapes for this wine were

sourced from cooler vineyards in the Western Cape region ensuring ripe fruit flavours so typical of Sauvignon Blanc from South Africa.

Harvest

Almost 60% of the grapes were hand-picked during the early morning,

with the rest picked during the cool of the evening to ensure maximum retention of the fine fruit flavours.

Alcohol13.5% Vol
pH3.3
Residual Sugar4.3 g/l
Total Acid6.36 g/l
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Lanoy

Lanoy

Tasting Notes

Dark ruby with a lively pink rim; an attractive burst of mulberry,

black currant, ripe plum and spice aromas that carry through to a smooth
juicy entry with succulent fruit flavours supported by astute ripe
tannins and just discernible spicy oak intrigue. Well integrated and
smooth with a lingering rich finish of dark berry fruit.

Vineyards

Grapes were sourced from a cross section of regions selected for

optimal expression of each varietal. Vineyard tactics included pruning
to two-bud spurs, shoot removal, bunch thinning, green harvesting and
canopy management for best ripeness and quality.

Cellar Notes

A smooth and fruity medium bodied blend that offers broad drinking

appeal. Best served between 14°C and 16°C for anytime casual drinking,
or recommended as a great wine around the fire with ribs, steak and
burgers or social dining with pizza or pasta. Also great with more
weighty flavours such as lamb shank, beef stews or mature cheese.

Winemaking

Fermentation varied according to variety, with fermentations taking

on average 8-10 days until dryness with regular pump-overs for colour
extraction. All components were matured in older French oak barrels for
subtlety and integration for a year before blending. The wine was
bottled after a simple filtration.

Vintage

2012 produced vibrant red wines with velvet tannins and good phenolic

ripeness as a result of even ripening over a long mild period of
harvest. Grapes were hand harvested from mid February to late March at
an average ripeness between 24°B & 25°B.

Varieties

55% Cabernet Sauvignon, 45% Merlot

Origin

Wine of Origin Western Cape

Alcohol14% Vol
pH3.53
Residual Sugar4.9 g/l
Total Acid5.69 g/l
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Brut Rosé

Brut Rosé

Varietal

Pinot Noir and a small amount of Chardonnay.

Vineyard Management

Pinot Noir and a small amount of Chardonnay grapes were selected from Boschendal’s finest vineyards and harvested early at lower sugar levels to achieve the bracing freshness required for the making of base wine for a classical Méthode Cap Classique.

Vinification

After pressing the red grapes, the juice was bled-off immediately and blended with 10% Chardonnay wine. The result was a unique sunset salmon hue in the base wine. The base wine was bottled under crown-cap where it underwent secondary fermentation, the magical process where the Cap Classique’s unique bubbles are allowed to develop. The wine was furthermore given 12 months on the lees which allowed it to grow in complexity, adding depth and a pronounced fruit structure complemented by the seductive brisk sparkle. After disgorgement the bottle was closed with natural cork.

Tasting Notes

Exceptionally pleasing on the eye as well as the palate, Le Grande Pavillion Brut Rosé sparkles with versatility, making it ideal for enjoying on its own or in a bubbly and al fresco environment along with seafood, summer salads and chicken dishes.

Alcohol12.5% Vol
pH3.09
Residual Sugar6.5 g/l
Total Acid11.5 g/l
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Explore The Boschendal Estate

Accommodation

Guest accommodation is a recent addition to the farm with luxury accommodation ranging from the historical Herbert Baker designed Rhodes Cottage to beautifully restored farm labourer cottages. With emphasis on stylish simplicity the guest cottages are authentic, rural yet contemporary in character.

The Farm

Agriculture and a simple farm lifestyle is at the heart of Boschendal. One of the oldest farms in South Africa, founded 1685, the farm has grown with the passing centuries into a cherished source of wholesome produce, great wines and happy memories.

Eat & Drink

The Cape Dutch farms were historically renowned for their warm welcome and generous hospitality. What crowned this welcome was the Cape table, laden with wholesome dishes made from ingredients from the farm’s werf and fields.